Académique Documents
Professionnel Documents
Culture Documents
REFERENCIAS
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• Lawless, H. T. y Heymann, H. 1999. Sensory Evaluation of Food. Principles and Practices. Aspen
Publishers, Inc.
• Luh, B. S. 1971. Tropical Fruit Beverages. En Fruit and Vegetable Juice Processing
Technology. Editores D. K. Tressler y M. A. Joslyn. AVI Publishing Company, Inc. 2º
edition. EUA.
• Luh, B. S. 1980. Tropical Fruit Beverages. En Fruit and Vegetable Juice Processing
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• Lund, D. B. 1977. Design of Thermal Process for Maximizing Nutrient Relation. Food
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• Manso, M. C., Oliviera, F. A., Oliviera, J. C. y Frías, J. M. 2001. Modelling Ascorbic Acid
Thermal Degradation and Browning in Orange Juice Under Aerobic Conditions.
International Journal of Food Science & Technology. 36(3):303-312.
• O’Mahony, M. 1983. Adapting Short Cut Signal Detection Measures to the Problem of
Múltiple Difference Testing: The R-Index. En Sensory Quality in Foods and Beverages:
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• Popenoe, W. 1974. Manual of Tropical and Subtropical Fruits. Excluding the banana, coconut,
pineapple, citrus fruits, olive, and fig. Hafner Press. EUA.
3
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